1. Cut the pork into shreds, wash the mud with water fungus and golden needle, remove the root and blanch in boiling water. Beat the eggs into a bowl and disperse.
2. Heat the oil in the pot, add the chopped green onion and ginger until the fragrance is released, and then stir fry the eggs in the pot and take out.
3. Heat the oil pan to 60% heat, stir fry the shredded meat until it is six ripe, then stir it to the side of the pan, put in the sweet sauce and salt, stir fry with the shredded meat, then stir well with soy sauce, add the scrambled eggs, then put in the yellow flower, spinach, watercress fungus, turn it over for a few times.